Results 1 to 4 of 4

Thread: Fermented lard mayo page

  1. 02-05-2013, 06:45 AM #1
    kitoi's Avatar
    kitoi
    kitoi is offline Senior Member
    Join Date
    Sep 2010
    Location
    Fairfield, CA
    Posts
    522

    Fermented lard mayo

    Primal Fuel
    Fermented lard mayo

    Reply With Quote Reply With Quote
  2. 02-05-2013, 07:37 AM #2
    camel's Avatar
    camel
    camel is offline Senior Member
    Join Date
    Apr 2011
    Posts
    330
    What's the flavor like?
    Reply With Quote Reply With Quote
  3. 02-05-2013, 08:15 AM #3
    JoanieL's Avatar
    JoanieL
    JoanieL is offline Senior Member
    Join Date
    Jul 2012
    Location
    U.S.
    Posts
    3,538
    Good idea on the fermentation.

    I think it's fun experimenting with different fats in general recipes. I once used duck fat in place of butter in hollandaise, and it was wonderful over poultry. Bacon fat mayo might be good over tomatoes. Kitchen as laboratory!
    "I puked like a hero for the rest of the night," Anthony Bourdain, 2002. (After spending the day eating ant eggs, bugs, and larvae, and drinking some gelatinous alcoholic stuff.)

    Bitchapalooza 2013
    Reply With Quote Reply With Quote
  4. 02-05-2013, 09:48 AM #4
    kitoi's Avatar
    kitoi
    kitoi is offline Senior Member
    Join Date
    Sep 2010
    Location
    Fairfield, CA
    Posts
    522
    Get Support
    Flavor has a slight porky taste, I think it will work great for the recipe I have in mind.
    Reply With Quote Reply With Quote
« Previous Thread | Next Thread »

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Forum Rules